Warm Sweet-Potato Pudding with Apples and Chestnuts

Think of the best sweet-potato pie you've ever eaten and then take away the crust so you can revel solely in its silky goodness. A bite of this pudding is full and round, with hints of chestnut and dried fruit.

Ingredients

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4
4 medium sweet potatoes (about 2 1/4 pounds)

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1 cup
bottled cooked chestnut or dried chestnut

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0.75 cup
3/4 cup dried apple slices, cut into 1/3-inch dice

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0.75 cup
unsweetened apple juice

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2 Tbsp
unsalted butter, softened

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0.25 cup
granulated sugar

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2 Tbsp
granulated sugar

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0.5 cup
packed light brown sugar

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0.25 cup
mild honey

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0.5 tsp
ground nutmeg

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1 tsp
cinnamon (preferably Ceylon)

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2
large eggs, lightly beaten

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1.5 tsp
pure vanilla extract

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0.75 cup
heavy cream

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0.75 cup
whole milk

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4
4 Medjool dates, pitted and cut into 1/4-inch pieces

Directions

Preheat oven to 350°F with rack in middle.

Bake sweet potatoes in a shallow baking pan until very soft, about 1 1/2 hours.

While dried chestnuts soak, bring dried apple and juice to a simmer in a small saucepan, then turn off heat. Let steep, covered, 30 minutes. Drain off and discard apple juice.

Cool baked potatoes to warm, then peel and mash with a potato masher. Transfer 2 cups mashed sweet potato to a bowl and reserve any remainder for another use.

Increase oven temperature to 375°F.

Whisk butter and sugars into warm sweet potato along with honey, nutmeg, cinnamon, and 1/2 teaspoon salt until smooth. Whisk in eggs, vanilla, cream, and milk, then dates, chestnuts, and apple. Bake in a buttered 1 1/2- to 2-quart baking dish (1 1/2 to 2 inches deep) until just set, 40 to 50 minutes (center will continue to set as it cools).

Cool to warm on a rack, about 20 minutes.

Accompaniment: lightly sweetened whipped cream

Cooks' notes: Sweet potatoes can be baked and mashed 1 day ahead. Chill, covered.
Chestnuts can be soaked, drained, and chopped 1 day ahead. Chill, covered.